Apple Slaw with Poppy Seed Dressing

Recipe thanks to Michelle Crawford


For the dressing

½ cup mayonnaise
½ cup Greek style yoghurt
3 tbs poppyseeds + 1 tbs
1 – 2 tsp salt
Black pepper, to taste

For the Slaw

2 Pink Lady apples, cored and cut into thin slices
Juice of half a lemon
¼ red cabbage, finely sliced
¼ green cabbage, finely sliced
3 medium carrots, peeled and julienned
2 green onions, trimmed and thinly sliced
Handful of fresh mint, roughly torn


For the dressing

In a small bowl, whisk all the ingredients until smooth. Season to taste.

For the Slaw

Add the apple slices to a small bowl and toss with lemon juice to prevent discolouration.

In a large bowl, add the cabbages, carrots, green onion and mint and toss well. Then add the apples with the lemon juice.

Pour over dressing and toss well. Arrange on a serving platter and sprinkle with remaining poppy seeds for extra crunch.